Slow Cooker Chicken Taco Salad With Tangy Cilantro Lime Dressing

³ Description

This chicken is bursting with flavor and has just the right spiciness. The creamy cilantro lime dressing makes it super refreshing and it's still clean!

² Ingredients

•  1/3 cup Cilantro
•  1/3 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1 tsp Chili Powder
•  1/2 tsp, leaves Oregano
•  1 dash Salt
•  1 lime yields Lime Juice
•  1 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
•  3 clove Garlic
•  1/2 cup, chopped Scallions or Spring Onions
•  4 serving (serving = 4 oz) Tyson Foods Boneless Skinless Chicken Breasts
•  3 serving (serving = 1/2 cup) Goya Black Beans (Low Sodium)
•  16 serving (serving = 2 tbsp) Newman's Own All-Natural Chunky Salsa (Mild)
•  4 serving (serving = 1 1/2 cups) Publix Hearts of Romaine Lettuce

q Directions

1. Arrange chicken breasts in the bottom of your slow cooker. Sprinkle chili powder and oregano on top of chicken breasts. Then layer 2 cloves minced garlic, corn, 15 oz black beans (drained and rinsed) and 16 oz jar of salsa on top of chicken.
2. Cover and cook on low for 4 hours (or high for 2 hours). Once cooked, carefully remove chicken breasts and shred with two forks. Return shredded chicken to slow cooker and mix.
3. In a food processor or Nutribullet, blend 1/3 cup plain non-fat Greek yogurt, 1/3 cup cilantro leaves, 2 tbsp lime juice, 1 clove garlic and dash of salt until smooth. Set aside.
4. Place a layer of chopped lettuce in the bottom of a bowl and top with shredded chicken mixture. Top with cilantro lime dressing and chopped green onions.

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